WEEKEND DESSERTS

WEEKEND DESSERTS

TOFFEE DIPPED GRAPES 

• 2 cups sugar 
• 1½ cups water 
• 250g grapes 

Wash and dry grapes, and cut them into small bunches. Make sure grapes are perfect and firmly attached to stems.

 Combine sugar and water in a pan. stir over heat until sugar is dissolved. Bring to a boil, do not stir, and boil rapidly for about 10 minutes or until the toffee is light golden brown. Allow bubbles to subside, and quickly dip grapes into toffee. use tongs to hold grapes. place on an aluminum foil-covered tray to set.

 FRUITY MACAROON LOG 

A saddle tin is a fluted semi-circular cake tin available from cookware shops. However, a bar tin ( base measures 7cm x 25cm ) would be a good substitute 

• 185g dark cooking chocolate 
• 125g red glace cherries 
• 30g angelica or green glace cherries 
• 30g sultanas 
• 30g mixed peel 
• 185g ( 2 cups ) coconut
• ½ cup castor sugar 
• 2 eggs 

Line a saddle tin with aluminum foil so that it protrudes over each end of the tin about 5cm. Chop chocolate roughly. sprinkle over the base of the tin; place in a moderate oven for a few minutes or until just melted. Spread chocolate evenly over the base of the pan. Chop cherries and angelica, mix with sultanas, and peel Sprinkle fruit mixture evenly down the center of the chocolate. 

Mix coconut and sugar with eggs. distribute evenly over the fruit mixture. level top. Bake in moderately hot oven 30 minutes or until lightly browned Cool, refrigerate overnight, turn out. store wrapped in aluminum foil in the refrigerator Serve thin slices 

ALMOND ROCK CANDY 

• 1 cup sugar 
• 250g butter 
• 60g blanched almonds 
• 250g dark cooking chocolate 
• 90g flaked almonds 

Combine butter and sugar in the thick-based pan, and stir constantly over medium heat until the mixture begins to boil. Boil without stirring for about 5 minutes or until golden brown Add coarsely chopped blanched almonds and boil further 5 minutes or until hard crack stage ( 150 degrees C on sweets thermometer ). Spread evenly in aluminum foil-lined lamington tin ( base measures 16cm x 26cm ) allow to cool and set. Melt chocolate over hot water. Remove caramel from the tin. spread half the chocolate on one side, and sprinkle with half the chopped flaked almonds. Refrigerate until set. then spread the other side with the remaining chocolate and almonds. When set, cut or break into small pieces.

Also Read: PIE FLAN AND SHORTCAKE